4 skinned and boned chicken breast halves
1/4 cup plain yogurt
1/4 cup mayonnaise
1 garlic clove, pressed
1 1/2 teaspoons curry powder
1 teaspoon grated fresh ginger
Lettuce leaves
Apricot salsa
Bring chicken breasts and water to cover to a boil in a large Dutch oven; cover, reduce heat, and simmer 30 minutes or until tender. Drain, cool, and chop chicken.
Stir together yogurt and next 4 ingredients until blended; pour over chicken, tossing gently to coat. Cover and chill.
Serve chicken mixture on lettuce lined plates with Apricot Salsa.
Apricot Salsa
2 tablespoons lime juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
6 fresh apricots, diced
1/2 cup diced purple onion
1/3 cup diced red bell pepper
Whisk together first 4 ingredients until blended; stir in apricot, onion, and bell pepper. Cover and chill. Yield: about 4 cups.
